1 chicken breast (1 1/2 lbs.)
2 qt. water, divided
1 (8 oz.) cream style corn
1 lg. onion, chopped
3 med. potatoes, diced
2 c. fresh mushrooms
2 c. sliced celery
1 1/2 c. thinly sliced carrots
1 1/2 tsp. thyme, salt, pepper

Cover chicken with 1 1/2 quarts of water. Cover and simmer until tender. Remove chicken from broth. Add 2 cups water and rest of ingredients. Cook until vegetables are tender; add shredded chicken. May be thickened if desired. Makes about 14 cups.